Oven Roasted Frozen Broccoli

 Ingredients

• 1/2 lb. frozen broccoli florets 
• 1 Tbsp olive oil
• 1/2 Tbsp Montreal steak seasoning

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Spread the frozen florets out over the baking sheet (no need to thaw). 

Drizzle the olive oil over the florets, then sprinkle the Montreal steak seasoning over the top. Toss the florets in the oil and seasoning until everything is evenly distributed. 

Transfer the baking sheet to the oven and roast for 20 minutes. Take the baking sheet out and use a spatula to stir the broccoli and redistribute the oil and spices. Return the baking sheet to the oven and roast for another 10 minutes, or until the broccoli develops the amount of brownness desired. Serve hot. 

Enjoy!

Easy Baked Frozen Okra

 Ingredients

• 2 bags frozen sliced okra
• 3/4 tsp salt
• 1/8-1/4 tsp cayenne pepper
• 1/8 tsp cracked black pepper
• 2 Tbsp olive oil

Preheat oven to 450 degrees F.

Link a large baking sheet with parchment paper. 

In a large bowl, add frozen sliced okra, olive oil and all spices. Stir until okra is fully coated. 

Bake for 15 minutes, and using a spatula, flip over okra slices to evenly brown both sides. Continue baking for an additional 15 minutes or until okra has reached desired crunchy texture. 

Enjoy!

Cheesy Sausage Tortellini Bake

 Ingredients

• 20 ounce bag cheese tortellini
• 1 lb ground pork sausage
• 4 ounces cream cheese, softened
• 24 oz jarred marinara sauce
• 1/2 cup Parmesan cheese, shredded
• 2 cups mozzarella cheese, shredded

In a large, rimmed skillet over medium high heat, crumble the ground sausage and cook until the juices run clear. Drain off any grease and set aside. 

Meanwhile in a large pot, fill with water and bring to a boil. Cook the tortellini for just 3-4 minutes, a bit under done, drain and set aside.

Place the cooked sausage back into the skillet. Add in the softened cream cheese and marinara sauce. Stir until melted and combined. Then layer in the cooked tortellini, tossing gently to coat. 

Spray a 9x13 pan with cooking spray. Pour in the tortellini mixture. Top with the two shredded cheeses. 

Bake for 20-25 minutes at 350 degrees F until just golden brown and all cheese is melted and bubbly. 

Serve warm. Enjoy!

No Bake Energy Bites

 Ingredients 

• 1 cup old fashioned oats
• 2/3 cup toasted shredded coconut (either briefly in the oven or sauté pan; cool before mixing with the chocolate)
• 1/2 cup creamy peanut butter
• 1/2 cup ground flaxseed
• 1/2 cup mini semisweet chocolate chips
• 1/3 cup honey
• 1 Tablespoon chia seeds
• 1 teaspoon vanilla extract

Stir all ingredients together in a large mixing bowl until thoroughly combined.

Cover the mixing bowl and chill in the refrigerator for 1-2 hours, or until the mixture is chilled. (This will help the mixture stick together more easily.)

Roll mixture into 1-inch balls. 

*If you have trouble getting the energy balls to hold together, add more peanut butter to make the mixture a bit more sticky. 

**If you would rather, you can also just press the mixture into a square baking dish to make flat energy bars instead of round energy balls.

Enjoy!

***Refrigerate in a sealed container for up to 1 week, or freeze for up to 3 months.

Couscous Salad

 Ingredients

• 1 cup Moroccan couscous
• 1 1/2 tsp. kosher salt, divided
• 1/4 cup plus 1 teaspoon olive oil, divided
• 2 Tbsp. lemon juice
• 1 Tbsp. dijon mustard
• 1 garlic clove, finely chopped
• 1 pint multi-colored cherry tomatoes, halved (about 1 1/2 cups)
• 1 English cucumber, sliced and quartered (about 1 1/2 cups)
• 1/3 cup crumbled feta cheese
• 1/3 cup toasted, chopped walnuts
• 1/3 cup thinly sliced green onion
• 1/4 cup chopped Italian parsley
• 1 Tbsp. chopped fresh dill
• 3 Tbsp. pomegranate seeds, for garnish (optional)

In a small pot, bring 1 cup of water to a boil. Stir in the couscous and 1 teaspoon of salt. Remove from the heat, cover, and let sit for 5 minutes. Add 1 teaspoon of oil and fluff with a fork. Let cool completely. 

In a large bowl, whisk together the remaining 1/4 cup of oil, lemon juice, mustard, garlic, and the remaining 1/2 teaspoon of salt until combined. Add the tomatoes, cucumber, feta, walnuts, green onion, and cooled couscous to the dressing, and toss to coat. Stir in the parsley and dill. Garnish with pomegranate seeds. 

Enjoy!

Roasted Green Beans (from frozen)

 Ingredients

• Frozen french cut green beans
• Extra virgin olive oil
• Sea salt
• Cracked pepper

Preheat the oven to 400 degrees F. 

Place frozen green beans on a giant sheet pan. Take off any large ice chunks. 

Pop them in the oven for 5 minutes to defrost. 

Pull them out of the oven, toss in extra virgin olive oil, salt and pepper and roast for 15 minutes. 

Pull them out, shake them around and roast for an additional 10 minutes. 

Top at the end with more salt and pepper to taste.

Enjoy! 

Spinach and Cottage Cheese Egg Bake

Ingredients

• 1 1/2 cups fresh spinach, chopped
• 3 large eggs
• 1 1/4 cups cottage cheese
• Red pepper flakes (to taste)
• Salt and pepper (to taste)
• Optional: garlic powder or Italian seasoning
• 1/4 cups shredded mozzarella (can also swap mozzarella with feta or cheddar)

Preheat the oven to 350 degrees F. Grease a small baking dish or ramekins lightly with olive oil spray. 

In a medium bowl, whisk 3 large eggs until smooth. 

Add the cottage cheese, chopped spinach, salt, pepper and red pepper flakes. Stir well. Add garlic powder or Italian herbs for extra flavor. 

Transfer the mixture to the greased dish. Sprinkle cheese on top. 

Bake for 30-35 minutes, or until the center is firm and the top turns golden. (Use a toothpick to check doneness- it would come out clean.)

Let cool slightly before slicing. Serve warm or chilled. 

Enjoy!